During the summer months, I’m looking for a lighter pasta dish, perfect for pairing with a crisp Chardonnay. I’ve been making Lemony Artichoke Pesto for over 10 years and it seemed like the ideal sauce to help celebrate San Giorgio’s newly earned Non-GMO Project verifications. Wooohoo!

I hold pasta near and dear to my heart and only serve my family the best. Did you know that 40 of San Giorgio’s pasta products are verified by the Non-GMO Project, a trusted third party located right here in North America? That is right! Feel good about what you feeding your family.

For my Lemony Artichoke Pesto, I like to use a hearty pasta with large holes to really hold onto the punchy sauce. San Giorgio Rigatoni are the perfect ribbed tube for the job.

Depending on the evening, I’ll marinate chicken or fish in a light Italian dressing, throw them on the grill and serve on top of my pasta.

I’ve also been known to double the batch and take a jar as a hostess gift to BBQs and parties. Lemony Artichoke Pesto is light and fresh, the perfect summer time meal. It can also be spread on sandwiches, crostinis and even tossed into salad!

In a large pot (can be the same one you used to boil the pasta), heat remaining 1 tablespoon olive oil over medium high heat. Add lemony artichoke pesto sauce, stirring for 2-3 minutes or until hot. Toss with pasta, heating fully.